Modern Version - Italian Wedding Soup - cooking recipe

Ingredients

1 lb. Lean ground beef
1/2 - 1 tsp. salt
1 egg or 2 egg whites
1/4 tsp. pepper
1/2 c. fresh bread crumbs
6 cups chicken broth
3 Tbsp. Grated Parmesan or Romano cheese
2/3 c. riso (tiny pasta shaped like rice)
2 Tbsp. Grated onion
1 c. cut up baby bok choy, or escarole or spinach

Preparation

Combine first 7 ingredients and form into TINY meatballs, about 1/2 inch in diameter.
Bring the 6 cups of well-seasoned chicken broth to a slow boil in a 3-qt.
Pan.
(Can use three 14 oz. cans broth and season with onion powder, garlic powder, celery salt, salt & pepper to taste.)
Add meatballs and cook until done. Remove meatballs with slotted spoon.
Add the riso (pasta) and cook till almost done, about 5 min.
Add the cut up bok choy, escarole, or spinach.
If using bok choy, add the cut up white part a couple minutes earlier; then add the cut up green part for just a minute or two until wilted.
Add the meatballs back to the soup pot, heat and serve.
You can add 1 - 2 Tbsp more of grated cheese to the finished soup.
It is the secret to the flavor.